Breakfast for Dinner

I have an old recipe for griddle cakes which are moist and fluffy (my husband has a slighty different opinion of this). We occasionally have these for dinner along with warm home-made maple syrup, over-easy eggs and bacon.

The difference between griddle cakes and pancakes are the ingrediants, for me griddle cakes have some heft to them, while pancakes are grown up Wonder Bread. Now there is nothing wrong with Wonder Bread if that is your thing, but it isn't mine; I want complex flavors and textures.

GRIDDLE CAKES

I love these, but some people (cough cough husband cough) think they are heavy. If too heavy for you, add either more milk or another banana.

Marinate Time: Overnight
Prep Time: 10 minutes
Cook Time: 30 minutes for all
Servings: 4

INGREDIENTS:
2 cups thick cut rolled oats
1 1/2 cup quinoa flour
1 tsp sea salt
1 tsp baking soda
2 TBS hot water
1 tsp baking powder
2 1/2 cups almond milk
2 TBS heavy whipping cream
2 eggs beaten
1 ripe banana
1 tsp raw honey
2 TBS melted coconut oil

DIRECTIONS:
1. Combine oats and flour in a large bowl; add almond milk stir and allow sitting overnight.
2. In the morning, mash the banana and dissolve the baking soda in the hot water.
3. Add salt, baking soda mixture, baking powder, banana and honey to the flour mixture and stir in.
4. On a medium high skillet melt coconut oil and drop griddle cake mixture by spoonfuls onto griddle. Cook until edges look dry and flip.
5. Serve with warm maple syrup

HOME-MADE MAPLE SYRUP
Serve warm over waffles or griddle cakes for a great Sunday brunch!

PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: about 2 cups


INGREDIENTS:

1 cup white sugar
1/2 cup muscovado sugar (unpacked)
2 cups water
2 TBS maple extract


DIRECTIONS:
1. Add water and both sugars to a pot and bring to a boil.
2. Add extract and boil about three minutes.
Carefully pour into a clean glass jar. Refrigerate any leftovers; if syrup crystallizes bring slowly to a boil again

Cinco de Mayo

Cinco de Mayo is the celebration of the Mexican Army's defeat over French forces in the Battle of Puebla on May 5th 1862. The Mexican militia which was led by General Ignacio Zaragoza defeated far better equipped French expeditionary forces on Cinco de Mayo.

Emperor Napoleon III had sent French troops to Mexico to secure dominance over the former Spanish colony and install one of his relatives, Archduke Maximilian of Austria, as its ruler.

Zaragoza won the battle, but the Mexicans ultimately lost the war. Maximilian became Mexico's emperor for three years before the country reclaimed its independence.

Cinco de Mayo History: From Bloodshed to Beer Fest

To commemorate this day in history, we will dine tonight on homemade tamales, Spanish rice, refried beans and a light, airy Mojito inspired cake

Chicken Tamales

Ingredients

Filling

• 1 8-ounce package dried corn husks
  


• 1 pound tomatillos, husked, rinsed
  


• 4 3-inch-long serrano chiles, stemmed, chopped
  


• 4 large garlic cloves, chopped
  


• 1 1/2 tablespoons olive oil
  


• 2 cups low-salt chicken broth
  


• 4 cups (packed) coarsely shredded cooked chicken
  


• 2/3 cup chopped fresh cilantro
  

Dough

• 1 1/3 cups lard or solid vegetable shortening
  


• 1 1/2 teaspoons salt (omit if masa mixture contains salt)
  


• 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
  


• 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
  


• 2 cups (about) low-salt chicken broth
  

Preparation

For filling:
Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.

Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)

For dough:
Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.

Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.

Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

Spanish Rice

Ingredients:

• 2 tablespoons olive oil (can use up to 1/4 cup)
  


• 1 onion, chopped fine
  


• 1 garlic clove, minced
  


• 2 cups long-grain white rice
  


• 3 cups chicken stock*
  


• 1 cup of diced tomatoes, strained
  


• Pinch of oregano
  


• 1 teaspoon salt
  

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method:

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion and rice mixture for approximately 4 minutes, or until onions are softened; stir frequently,

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Mojito Cake

Ingredients:

Cake

• 
  
• 1 box white cake mix
  


• 1 cup unflavored carbonated water
  


• 1/3 cup vegetable oil
  


• 1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water
  


• 3 tablespoons chopped fresh mint leaves
  


• 2 teaspoons grated lime peel
  


• 3 egg whites
  

Glaze

• 
  
• 1/2 cup butter or margarine
  


• 1/4 cup water
  


• 1 cup granulated sugar
  


• 1/2 cup rum
  

Garnish

• 
  
• 1 cup whipping cream
  


• 2 tablespoons powdered sugar
  


• 15 fresh mint leaves, if desired
  


• Shredded lime peel, if desired
  

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

4. Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.

5. Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.

6. In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered at room temperature.

A Northwest Comfort Dinner

NoM NoM NoM

I sit here licking my fingers and hoping I wont dribble on the keyboard.

Tonight's comfort dinner is a subtle alternate grain called quinoa, creamy dilled salmon, blackened shrimp, and herb braised artichokes.


Quinoa (pronounced keen-wa) is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of three staple foods, along with corn and potatoes, of the Inca civilization.
Quinoa contains more protein than any other grain; and this protein is of an unusually high quality. It is a complete protein, high in lysine, methionine and cystine.

Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious light flavor which pairs well in cold dishes.

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The salmon is topped with a sinfully creamy dill sauce, which is made from guilt free plain yogurt and mustard.

Creamy and Moist

PREP TIME: 5 minutes
COOK TIME: Varies based on thickness
READY IN: Varies
SERVINGS: 4

INGREDIENTS:
1 ½ cups plain yogurt
1/2 cup Dijon mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 large garlic clove
Salt – to taste
Fresh ground Rainbow Pepper – to taste
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste

DIRECTIONS:
1. Preheat oven to 375 degrees F
2. In a bowl, stir together yogurt and mustard. Stir in thyme, oregano, and basil.
3. Place salmon fillets on an olive oil coated, foil lined baking sheet.
4. Cut garlic clove in half and rub onto meat, sprinkle lightly with salt and pepper. Spread with the yogurt mixture. Sprinkle with dill weed.
5. Bake in preheated oven until the salmon is easily flaked with a fork.

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Our blackened shrimp is deceptively simple.

PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
MAKES: 6 servings



INGREDIENTS:

1 pound 26/30 shrimp
1 tablespoon sugar
1 tablespoon Season Salt
½ teaspoon chili powder
Olive oil


DIRECTIONS:
1. Shell and de-vein shrimp – soak in an ice water bath until ready for next step.
2. Mix sugar season salt, and chili powder together in a zip top bag. Add shrimp.
3. In a shallow hot pan, drizzle a small amount olive oil and drop in shrimp in a single layer. Cook, flipping once until shrimp is pink, approximately 3 minutes total.

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However... the truly finger licking, dripping on the keyboard, comfort portion of tonight's dinner has to go to the herb braised artichokes.

PREP TIME: 10 minutes
COOK TIME: 30 minutes
READY IN: 40 minutes
SERVINGS: 4

INGREDIENTS:


Juice of 1 lemon
6 garlic cloves
4 large but tender artichokes with stems
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons parsley, chopped
1 tablespoon mint, chopped
1 teaspoon crushed dried red peppers
1 teaspoon salt
2 cups chicken stock


PREPARATION:

1. Cut the lemon and squeeze the lemon juice into one quart of water.
2. With a sharp paring knife, pull off the tough outside leaves of the artichokes, proceeding from the bottom to the top and cutting off the top third.
3. Peel the stem and place the artichoke in the lemon water. Keep in lemon water until you finish cleaning all the artichokes. Remove the artichoke from the water, drain it well and pat it dry with a towel.
4. In a deep pan, where the artichokes fit snugly, set them with their stems up. Add all the remaining ingredients and bring to boil. Let simmer for 30 minutes, covered with lid or foil. Add more stock if necessary. Serve one artichoke per person in a soup plate with braising liquid from the pan. Serve with a small dish of clarified butter, if desired